Pumpkin Cheesecake Truffles

It's like pumpkin pie, but stuffed in the middle of chocolate.

Fall is here and you know what that means, pumpkin in everything. Now personally, I am more into the Apples but I like a good pumpkin treat here and there. Although it is still September 15th, to me it's already time for apple cider, fall decorations, and no more A/C! (Unrealistic expectations for that one right now). Anyway, these pumpkin truffles are so tasty and creamy. Honestly, if you don't like chocolate you could just eat the filling.

In this recipe I used Semi-Sweet chocolate to coat the pumpkin filling but you could also use Dark, Milk, or White. I attempted to use White chocolate initially BUT it did not go as planned..but hey, that's the fun of this. No one is perfect and we all mess up sometimes! Follow along for the ingredients and instructions!

Ingredients:

15 oz can of Pumpkin Puree
6 oz Cream Cheese (softened)
3 tbsp Coconut Flour
2 tsp Pumpkin Pie Spice
2 tsp Cinnamon
1 1/2 cups of a binder ( I used crushed rice cereal, you could use oat flour, oats or crushed graham crackers)
1 1/2 cups Semi-Sweet Chocolate chips (can use White or Dark)
2 tbsp butter
2 tbsp warm Milk (can use Heavy Cream as well)

Directions:

In a medium bowl, mix together pumpkin and cream cheese until combined.
Add in coconut flour, pumpkin pie spice, and cinnamon until incorporated.
Fold in the binder, do not over-mix.
Roll the batter into small balls, they can vary on size as you go. Place on a parchment lined baking sheet.
Place them into the fridge for 30-45 minutes to firm up.
Right before you take out the pumpkin cheesecake balls, place chocolate chips and butter in the microwave. Start with 15 second intervals - should take about 3 times until fully melted and stirring in between each turn.
Once the chocolate is melted, add in the warm milk to help thin out the consistency of the chocolate.
Dip each individual ball into the chocolate and place back on the baking sheet. Once complete place them back in the fridge for another 1-1.5 hours to allow the chocolate to set up.